Kick your next chocolate craving with these double chocolate chip cookies! They have crisp edges, soft middles, and an ultra-chocolatey flavor. YUM!
Chocolate lovers, these double chocolate chip cookies are for you! Made with a chocolate cookie dough and PACKED with chocolate chips, they have a rich chocolate flavor (think brownies!).
These double chocolate chip cookies have a delicious texture too. They’re lightly crisp around the edges and thick, soft, and chewy in the middle.
You can make this recipe in 30 minutes or less. That’s right—you don’t have to chill the dough! It’s simple to mix up with a stand mixer (or hand mixer) using basic baking ingredients.
Bookmark this recipe for the next time you have a major chocolate craving. Quick, easy, and loaded with a double dose of chocolate, it’s the perfect way to get your chocolate fix.
Double Chocolate Chip Cookies Ingredients
Here’s what you’ll need to make this double chocolate chip cookies recipe:
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Cocoa powder – It adds rich chocolate flavor to the cookie dough.
- Baking soda and an egg – They help the cookies puff up as they bake.
- Unsalted butter – For richness and buttery flavor. This recipe calls for softened butter, so let your butter sit at room temperature for 1 hour before making the dough.
- Light brown sugar and granulated sugar – For sweetness.
- Vanilla extract – For warm depth of flavor. I think it makes these cookies taste even more chocolatey!
- Chocolate chips – I love dark chocolate chips here, but feel free to use any kind you like. Milk chocolate, semi-sweet, and even white chocolate chips are all fair game!
- And sea salt – To make all the flavors pop! I use fine sea salt in the cookie dough. Before baking the cookies, I sprinkle flaky sea salt on top.
Find the complete recipe with measurements below.
How to Make Double Chocolate Chip Cookies
This double chocolate chip cookie recipe is easy to make! Here’s how it goes:
First, make the cookie dough. In the bowl of a stand mixer, or using an electric hand mixer, cream the butter with the brown sugar and white sugar. Beat in the egg and vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and chocolate chips.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed after each addition. Once you add all the dry ingredients, mix until well combined.
Next, shape the cookies. Use a 2-tablespoon cookie scoop to scoop the dough onto two baking sheets lined with parchment paper.
Top each dough ball with more chocolate chips and a sprinkle of flaky sea salt.
Bake the cookies at 350°F until the edges are very lightly set, 9 to 10 minutes. They will still seem soft and underdone at this point, but they’ll set up as they cool.
- Tip: Bake one sheet at a time. Temperatures often vary throughout an oven, so baking one sheet at a time on a center rack will result in the most even bake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely (or devouring them warm!).
Recipe Tips
- Sift your cocoa powder. Cocoa powder likes to form clumps. To break them up, sift the cocoa powder before mixing it with the other dry ingredients. Otherwise, you may end up with bitter pockets of cocoa powder in the cookie dough. No thanks!
- Take them out when they seem underdone. That way, they’ll stay soft and chewy in the middle once they cool. If you bake them longer, until they look fully set, they’ll come out crispy instead of soft.
- You can freeze them. These double chocolate chip cookies keep well in an airtight container at room temperature for up to 4 days, but for longer storage, you can freeze them. Seal them in an airtight container or freezer bag, and store them in the freezer for up to 3 months! Allow them to sit at room temperature for about 1 hour to thaw, or quickly defrost them in the microwave.
- You don’t have to use chocolate chips. Experiment with other mix-ins like chopped walnuts or pecans, dried cherries or cranberries, or peanut butter chips.
More Cookie Recipes to Try
If you love these double chocolate chip cookies, try one of these easy cookie recipes next:
Double Chocolate Chip Cookies
Serves 20
These double chocolate chip cookies are a chocolate lover’s dream! Made with a rich chocolate cookie dough and loaded with chocolate chips, they’re soft and fudgy. They keep well in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months.
Prevent your screen from going dark
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Preheat the oven to 350°F and line two large baking sheets with parchment paper.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt, then mix in the chocolate chips.
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Gradually add the dry ingredients to the stand mixer, mixing on low speed after each addition. After the final addition, mix until well combined.
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Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between cookies. Press more chocolate chips into the tops of the cookies, then sprinkle with flaky sea salt.
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Bake, one sheet at a time, for 9 to 10 minutes, or until the edges of the cookies are very lightly set. The cookies will still seem soft and underdone at this point, but they will set up more as they cool. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
